Slate Takes a Maple Tour with UVM Professor’s Tasting Map

Intrigued by Vermont’s grant-funded maple-tasting map, Slate heads upstate to taste a variety of syrups, looking to discern variation among batches, from sugarmaker to sugarmaker, place to place. The creation of the tasting guide, a tool that uses descriptive terms such as caramel or toasted nuts, much as one one might for wine -- was headed by food anthropologist AmyTrubek, author of the book, The Taste of Place: A Cultural Journey into Terroir, part of UVM’s broad effort to help small Vermont food producers thrive. Read the story...